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CHEESE FONDUE (4 people)

1 clove garlic
600 g good Swiss cheese (400g Gruyere and 200g Emmental)
3 dl (about a water glass and a half) dry white wine
1 teaspoon lemon juice
4 teaspoons cornstarch
aperitif glass of Kirsch
pinch of nutmeg

Slice garlic in half and rub cut side all over inside of fondue
pot. Discard garlic.

Grate the cheese finely and mix with the cornstarch in a large bowl
to coat thoroughly. Bring the wine and lemon juice to a hard boil
and dump in the cheese stirring and beating to achieve a smooth
consistency. (With a cast iron fondue pot you can do this directly
in the pot). Remove from heat, add nutmeg and Kirsch and transfer
to fondue pot adjusting the heat so it's just dipping temperature.

The bread: Crusty French or Italian style cut in one-inch cubes,
each piece with a bit of crust. Instruct diners to spear the bread
through the crust part.

Traditions: Half-way through the fondue the host/ess offers a
toast and everyone chug-a-lugs a small glass of Kirsch. Anyone
who loses his/her bread in the pot pays for the next fondue.


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